Ultimate Strawberry Shortcake Recipe🍓🍰😋

Get ready to experience the ultimate strawberry shortcake – a symphony of sweet, juicy strawberries nestled between fluffy biscuits and a generous dollop of whipped cream! This isn’t just your average shortcake; it’s a showstopper, a crowd-pleaser, and a perfect dessert for any occasion.

We’ll walk you through each step, from making the perfect biscuits to achieving that dreamy whipped cream, ensuring you create a masterpiece everyone will rave about.

Strawberry shortcake holds a special place in many hearts, its origins shrouded in a bit of culinary mystery. Some sources point to its evolution from simpler biscuit and berry combinations dating back centuries.

What we know for sure is its current popularity is undeniable. Its timeless appeal speaks volumes; it’s a classic that continues to delight.

This recipe emphasizes fresh, high-quality ingredients, letting their natural flavors shine. The nutritional benefits are a delicious bonus! Strawberries are packed with vitamin C, antioxidants, and fiber, while whole wheat flour in the biscuits adds extra fiber and nutrients. Let’s dive into the delicious details!

Ingredients:

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For the Biscuits:

• 2 cups all-purpose flour (or a blend of all-purpose and whole wheat for a healthier twist)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup buttermilk (or milk with 1 tbsp lemon juice added and left to sit for 5 minutes)

For the Macerated Strawberries:

• 2 lbs fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons Grand Marnier (optional, but adds a lovely depth of flavor)
• 1 tablespoon lemon juice

For the Whipped Cream:

• 2 cups heavy cream, cold
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Making the Biscuits:

1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Stir in the buttermilk until just combined – don’t overmix!
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
6. Use a 2-inch biscuit cutter (or a knife) to cut out biscuits.
7. Place biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.

Macerating the Strawberries:

1. In a medium bowl, gently toss the sliced strawberries with sugar, Grand Marnier (if using), and lemon juice. Let sit for at least 30 minutes to allow the strawberries to release their juices and macerate. This step is key for intense flavor and a juicy texture.

Whipping the Cream:

1. In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.

Assembling the Shortcake:

1. Once the biscuits are cool, split them in half horizontally.
2. Place the bottom half of a biscuit on a plate, top with a generous portion of macerated strawberries, a dollop of whipped cream, and then the top half of the biscuit.
3. Repeat with remaining biscuits and strawberries.
4. Garnish with extra strawberries and a sprinkle of powdered sugar if desired.

Pro Tip: For extra-fluffy biscuits, try chilling the dough for at least 30 minutes before baking. This helps prevent the biscuits from becoming tough.

Presentation is key! Arrange your shortcakes artfully on a platter or individual plates. A dusting of powdered sugar, a few extra berries, and maybe even a sprig of mint can elevate the visual appeal and take your presentation to the next level.

Serving Suggestions: This dessert is delicious on its own, but you can also pair it with a glass of chilled rosé wine, a refreshing iced tea, or even a scoop of vanilla ice cream for an extra-indulgent treat.

Creative Variations:

For a fun twist, try using different berries like raspberries or blueberries, or incorporate a crumble topping for added texture. For gluten-free options, use gluten-free biscuit mix. Dairy-free alternatives include using coconut cream instead of heavy cream. This recipe is incredibly versatile, so feel free to adapt to your preferences!

FAQs

What if I don’t have buttermilk?

You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes before using.

Can I make the biscuits ahead of time?

Yes! You can bake the biscuits a day or two in advance. Store them in an airtight container at room temperature. Reheat them gently in the oven before assembling the shortcake.

How can I store leftover shortcake?

Store leftover shortcake in an airtight container in the refrigerator for up to 2 days. The biscuits might become a little softer, but it will still be delicious!

Ready to create your own Ultimate Strawberry Shortcake masterpiece? It’s easier than you think! Experiment with different flavor combinations, customize to your dietary needs, and get ready to wow your friends and family. Happy baking!